Viewing entries tagged
soup

Curried Butternut Squash and Carrot Soup

Curried Butternut Squash and Carrot Soup

This soup is creamy and smooth, and has a mild bite to it from the curry and ginger, which helps you stay warm during chilly fall nights. Its bright colours will make you smile, and it will also give you all the beta carotene and Vitamin A that you need to stay healthy and fit during flu season!

This is the easiest healthy carrot soup you'll ever make

This is the easiest healthy carrot soup you'll ever make

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If we could eat one dish (and only one dish) forever, it would be soup. It's perfect for fall and great for you. This healthy carrot soup can be prepared in under an hour. It uses ingredients that you probably have stocked in your pantry - no need to visit the grocery store. For a bit of extra flavor, substitute some homemade or reduced sodium vegetable stock for the water. Make this healthy carrot soup as an appetizer, or serve it as a meal with whole grain protein banana bread.

Healthy carrot soup // The PumpUp Blog

Healthy Carrot Soup

Ingredients

  • 500g carrots
  • ½ onion
  • 7L water or vegetable stock
  • Salt, pepper, and curry powder, to taste

Directions

Peel and dice carrots and onion. Heat oil in pot and sauté carrots with onions for 3 minutes, or until the onion turns translucent.  Add water and cover the the pot the water boils. Reduce heat until the soup simmers and  cook under a low flame for 20-30 minutes. Stir the soup until it's nice and smooth, then stir in salt, pepper, and curry powder!

Easy, Vegan, and Oil-Free Green Thai Curry

Easy, Vegan, and Oil-Free Green Thai Curry

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If it were down to food and people positivity, I'd be living in Thailand. If I had to eat only one meal a day, it would be an intense battle between pasta and green thai curry. Good curry not only tastes amazing, but it also gets your metabolism going, improves blood circulation and boosts your immune system.

Needless to say, I jump at every opportunity to eat at a Thai restaurant. But one thing has been bothering me: I just don't really know what ingredients go into my food, not to mention the quantities of processed vegetable oils or sugar. I tried for the longest time to recreate a decent traditional green thai curry at home that tastes exactly like the one I get at thai restaurants. I've always failed, until now.

I'd like to share my easy, vegan and oil-free Green Thai Curry Recipe.

Easy vegan and oil-free green thai curry // Shaynaraleonie for The PumpUp Blog

Easy, Vegan, and Oil-Free Green Thai Curry

Serves 1-2| Prep time: 20-30 min.

Ingredients

  • 1 tbsp Green Thai Curry paste (find a decent one with the least ingredients and no sugar/oil)
  • 1/2 can coconut milk
  • 1 tsp galangal
  • 1 tsp lemongrass
  • 1 tsp xylitol or rice mirin
  • 1 tbsp thai basil
  • 1 tsp fresh lime juice
  • fresh chili if not spicy enough, tamari sauce if not salty enough
  • fresh vegetables (anything you've got in the fridge: cucumber, chard, zucchini, green pepper, bok choy, broccoli)
  • Cooked rice, to serve with curry

Easy vegan and oil-free green thai curry // Shaynaraleonie for The PumpUp Blog

Instructions

  1. Throw the green thai curry paste in a pan and add half of the coconut milk on medium heat, let it bubble until it becomes fragrant for a minute.
  2. Add the galangal, lemongrass, xylitol, thai basil + lime juice and reduce to a low heat.
  3. Add the rest of the coconut milk and vegetables except your leafy greens as they tend to cook much quicker, let all simmer until your vegetables are tender.
  4. Add your leafy greens, give it a taste test and add chillies or tamari sauce, if it's not spicy/salty enough.
  5. Top with more thai basil, lime and spring onions.
  6. Enjoy it hot and spicy!

This Green Thai Curry recipe was created by PumpUp member @shanyaraleonie. Follow her blog at www.shanyaraleonie.com

Cheap and Tasty Vegan Pho Soup

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This post is part of Zoë’s September Recipe Round-Up. Check out her PumpUp recipes here, follow her blog, and follow her on PumpUp @zoedesborough. 

For this recipe, you will need

  • Thumb of ginger, grated or minced
  • 3 cloves of garlic, preferably minced
  • 3 green onions (spring onions), finely chopped
  • Mushrooms (the more the merrier!), roughly chopped (Mix it up! Cremini, Portobello, Enoki, King, Oyster, etc.)
  • Vegetable oil
  • 5 cups of low sodium gluten-free veggie/chicken broth
  • 2 cups of water
  • Vermicelli rice noodles, follow instructions on packaging
  • Bok Choy (I use spinach because my grocery store rarely carries Bok Choy) leafy parts, shredded

To garnish

  • Bean sprouts (known to carry E.coli and other gross things, wash them carefully, and since I’m super paranoid, I steam mine in the microwave for 2 minutes before serving them)
  • Coriander
  • Lime wedges
  • Sriracha
  • Gluten Free Soya Sauce

Chop/grate and prep all your ingredients first, it will make your life much easier. Add a glug of vegetable oil to a large pot on medium heat and add your ginger, garlic, onions, and mushrooms and sauté for a few minutes.

Chop/grate and prep all your ingredients first, it will make your life much easier. Add a glug of vegetable oil to a large pot on medium heat and add your ginger, garlic, onions, and mushrooms and sauté for a few minutes.

Once things have sautéed, water evaporated and mushrooms browned, add your broth and water and bring to a boil. Once boiling, add vermicelli noodles…depending on the brand, they take between 2 to 5 minutes to cook. Add your green stuff (Bok Choy or spinach) about 1 minute after you added your noodles

To serve

If you have pho bowls, great! If not, you’ll want a deep bowl and serve with the garnishes on the side so everyone can customise their own soup to their own taste!

This is a vegan (unless you use chicken broth) soup, you can totally add pre-cooked chicken, pork, beef, and tofu.

My mom likes adding carrots and other things in hers, but I stick to this recipe… It’s a great substitute to Chicken Noodle Soup.